Stuffed Spinach Leaves in Tomato Gravy
by Tarla Dalal
05 Oct 2014
This recipe has been viewed 32089 times
Spinach and tomato make a standard pair, no doubt, but you might never have thought of preparing them this way! This nutritious subzi, loaded with vitamin A, Vitamin C and folic acid, also turns out to be quite stunning in appearance and flavour, as it is prepared by stuffing spinach leaves with an aromatic vegatable mixture, and placing them in tangy tomato gravy.
Stuffed Spinach Leaves in Tomato Gravy recipe - How to make Stuffed Spinach Leaves in Tomato Gravy
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
8 spinach (palak) leaves , washed and drained
For The Stuffing
1 tsp oil
1/4 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp garam masala
1/2 cup finely chopped and boiled mixed vegetables (French beans, carrots, green peas etc.)
1/4 crumbled low-fat paneer (cottage cheese)
salt to taste
For The Tomato Gravy
1/2 cup fresh tomato pulp
1/2 cup low-fat curds (dahi)
2 tsp besan (bengal gram flour)
1 tsp green chilli paste
1 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tsp sugar
1 tsp oil
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1/4 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
1/4 cup grated onions
salt to taste
Method
For the stuffing
For the tomato gravy
How to proceed
For the stuffing
- For the stuffing
- Heat the oil in a broad non-stick pan and add the cumin seeds and fennel seeds.
- When the cumin seeds crackle, add the chilli powder, coriander-cumin seeds powder and garam masala and sauté on a medium flame for a few seconds.
- Add the mixed vegetables, paneer and salt, mix gently and cook on a medium flame for 1 minute. Keep aside.
For the tomato gravy
- For the tomato gravy
- Combine the fresh tomato pulp, curds, besan, green chilli paste, garlic paste, turmeric powder, garam masala, sugar and ¼ cup of water in a deep bowl and whisk well. Keep aside.
- Heat the oil in a non-stick kadhai, add the cloves, bayleaf, cumin seeds and fennel seeds and sauté on a medium flame for 1 minute.
- Add the onions and sauté on a medium flame for 1 minute.
- Lower the flame, add the prepared tomato-curds mixture and salt, mix well and cook for 2 to 3 minutes, while stirring continuously. Keep aside.
How to proceed
- How to proceed
- Dip each spinach leaf in boiling water and then place it on a flat surface.
- Put a little stuffing in the middle of each spinach leaf and roll it up tightly from one end to another.
- Place the stuffed spinach on a serving plate and pour the prepared tomato gravy over it.
- Serve immediately.
Nutrient values per serving
| Energy | 67 cal |
| Protein | 2.6 g |
| Carbohydrates | 7.7 g |
| Fiber | 2.1 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 1163.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 16.6 mg |
| Folic Acid | 35 mcg |
| Calcium | 79 mg |
| Iron | 1 mg |
| Magnesium | 26 mg |
| Phosphorus | 56.6 mg |
| Sodium | 31.6 mg |
| Potassium | 119.6 mg |
| Zinc | 0.2 mg |
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